- 2 Tbs. oil
- 1 Tbs. Fresh Ginger sliced
- 2 Garlic cloves thinly sliced
- ½ lb Med Raw Shrimp peeled & deveined
- 2-3 Fresh garden Roma tomatoes chopped
- 1tbs fresh parsley chopped
- 1tbs fresh basil chopped
- 1/4 Cup chicken stock
- ¼ stick butter
- 1 LB Angel Hair Pasta
Cook olive oil in Sauté pan over med-high heat for 15 seconds
Add Ginger & Garlic and cook 1 minute
Add Shrimp, cook 2-4 minutes
Turn shrimp and add tomatoes and ½ parsley/basil mixture cook 1 minute
Add chicken stock, turn to low heat and cook until volume is reduced by ½
Meanwhile cook pasta according to the directions.
Add ¼ stick of butter to sauce stir in until melted.
Add remainder of parsley/basil mixture to sauce and mix well with hot cooked pasta.
Place in large pasta bowl and serve hot.
Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com